Natures Velvet Lifecare Gold Standard Whey Protein Protein Blends(1 pounds, Double Rich Chocolate)

Brand: Natures Velvet Lifecare ID: PSLEWFBBFC8KD7KX

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Big Muscles Smart Gainer is an advanced formula in the body gain optimizing technology which is brought to you from Big Muscles Nutrition. Big Muscles Smart Gainer Actually makes your muscles look and feel bigger instead of gorging fat cells by incorporating Malt dextrin, Starch, Whole Milk Powder, Skimmed Milk Powder, Sucrose, Soy Protein Isolate, Whey Protein Concentrate (80%), Creatine Monohydrate, Cocoa powder, Added Flavors (Nature Identical Flavoring Substances), Calcium Phosphate & Sodium Benzoate as well as micronutrients needed to Gain muscle on any frame.Our 1 pound bag of Zinc Oxide offers a tremendous value! Zinc Oxide can be added to creams and lotions to add sun protection. This makes it perfect for the "do-it-yourselfer" who is concerned about the harmful effects of ultraviolet radiation on the skin. It is the best broad spectrum UVA and UVB reflector approved for use as a sunscreen by the Food and Drug Administration. This is because zinc oxide does not absorb into the skin when applied with a lotion. Instead it sits on top of the skin and reflects both UVA and UVB light. Because it isn't absorbed into the skin, it doesn't irritate or cause allergic reactions. Our naturally-derived, uncoated Zinc Oxide is Non-Nano with a particle size of .48 um or 480 nm.Big Muscles Smart Gainer is an advanced formula in the body gain optimizing technology which is brought to you from Big Muscles Nutrition. Big Muscles Smart Gainer Actually makes your muscles look and feel bigger instead of gorging fat cells by incorporating Malt dextrin, Starch, Whole Milk Powder, Skimmed Milk Powder, Sucrose, Soy Protein Isolate, Whey Protein Concentrate (80%), Creatine Monohydrate, Cocoa powder, Added Flavors (Nature Identical Flavoring Substances), Calcium Phosphate & Sodium Benzoate as well as micronutrients needed to Gain muscle on any frame.Premium Quality Whey Protein Isolate with Digestive Enzymes. Rektron's Isolate Whey Protein - American Ice Cream flavour is a LAB tested product and Nutritional value are as per LAB reports. Rektron intend to serve the actual deliverable than hypothetical values.Big Muscle Lean Gain is an enhanced formula that helps in building lean muscles. A rich in protein supplement with a great taste that provides a rapid increase in strength. It is an ideal supplement, which aids in providing speed muscle recovery and repair after every workout session. It incorporates a perfect blend of Malt dextrin, Soy Protein Isolate, Skimmed Milk Powder, Starch, Whey Protein Concentrate (80%), Whole Milk Powder, Creatine Monohydrate, Cocoa powder, Added Flavors (Nature Identical Flavoring Substances), Sucralose, Calcium Phosphate &Sodium Benzoate as preservative. Usage Direction: Mix 3 level scoops (approx. 100g) of LEAN GAIN with 250 ML of water. For added calories add LEAN GAIN with milk. Stir and/or shake until dispersed and immediately drink.Aztec Secret Deep Pore Cleansing Indian Healing Clay 2 Pound (Pack of 2)
"Panne" redirects here. For the wetland feature, see Salt pannes and pools.

Velvet is a type of woven tufted fabric in which the cut threads are evenly distributed, with a short dense pile, giving it a distinctive soft feel. By extension, the word velvety means "smooth like velvet." Velvet can be made from either synthetic or natural fibers.

Gold is a chemical element with symbol Au (from Latin: aurum) and atomic number 79, making it one of the higher atomic number elements that occur naturally. In its purest form, it is a bright, slightly reddish yellow, dense, soft, malleable, and ductile metal. Chemically, gold is a transition metal and a group 11 element. It is one of the least reactive chemical elements and is solid under standard conditions. Gold often occurs in free elemental (native) form, as nuggets or grains, in rocks, in veins, and in alluvial deposits. It occurs in a solid solution series with the native element silver (as electrum) and also naturally alloyed with copper and palladium. Less commonly, it occurs in minerals as gold compounds, often with tellurium (gold tellurides).

Gold is resistant to most acids, though it does dissolve in aqua regia, a mixture of nitric acid and hydrochloric acid, which forms a soluble tetrachloroaurate anion. Gold is insoluble in nitric acid, which dissolves silver and base metals, a property that has long been used to refine gold and to confirm the presence of gold in metallic objects, giving rise to the term acid test. Gold also dissolves in alkaline solutions of cyanide, which are used in mining and electroplating. Gold dissolves in mercury, forming amalgam alloys, but this is not a chemical reaction.

A relatively rare element, gold is a precious metal that has been used for coinage, jewelry, and other arts throughout recorded history. In the past, a gold standard was often implemented as a monetary policy, but gold coins ceased to be minted as a circulating currency in the 1930s, and the world gold standard was abandoned for a fiat currency system after 1971.

A total of 186,700 tonnes of gold exists above ground, as of 2015. The world consumption of new gold produced is about 50% in jewelry, 40% in investments, and 10% in industry. Gold's high malleability, ductility, resistance to corrosion and most other chemical reactions, and conductivity of electricity have led to its continued use in corrosion resistant electrical connectors in all types of computerized devices (its chief industrial use). Gold is also used in infrared shielding, colored-glass production, gold leafing, and tooth restoration. Certain gold salts are still used as anti-inflammatories in medicine. As of 2017, the world's largest gold producer by far was China with 440 tonnes per year.

Standard may refer to:

Whey is the liquid remaining after milk has been curdled and strained. It is a byproduct of the manufacture of cheese or casein and has several commercial uses. Sweet whey is a byproduct produced during the manufacture of rennet types of hard cheese, like Cheddar or Swiss cheese. Acid whey (also known as sour whey) is a byproduct produced during the making of acid types of dairy products, such as cottage cheese or strained yogurt.

Whey proteins consist of α-lactalbumin, β-lactoglobulin, serum albumin, immunoglobulins, and proteose-peptones.

Proteins are large biomolecules, or macromolecules, consisting of one or more long chains of amino acid residues. Proteins perform a vast array of functions within organisms, including catalysing metabolic reactions, DNA replication, responding to stimuli, providing structure to cells and organisms, and transporting molecules from one location to another. Proteins differ from one another primarily in their sequence of amino acids, which is dictated by the nucleotide sequence of their genes, and which usually results in protein folding into a specific three-dimensional structure that determines its activity.

A linear chain of amino acid residues is called a polypeptide. A protein contains at least one long polypeptide. Short polypeptides, containing less than 20–30 residues, are rarely considered to be proteins and are commonly called peptides, or sometimes oligopeptides. The individual amino acid residues are bonded together by peptide bonds and adjacent amino acid residues. The sequence of amino acid residues in a protein is defined by the sequence of a gene, which is encoded in the genetic code. In general, the genetic code specifies 20 standard amino acids; however, in certain organisms the genetic code can include selenocysteine and—in certain archaea—pyrrolysine. Shortly after or even during synthesis, the residues in a protein are often chemically modified by post-translational modification, which alters the physical and chemical properties, folding, stability, activity, and ultimately, the function of the proteins. Sometimes proteins have non-peptide groups attached, which can be called prosthetic groups or cofactors. Proteins can also work together to achieve a particular function, and they often associate to form stable protein complexes.

Once formed, proteins only exist for a certain period and are then degraded and recycled by the cell's machinery through the process of protein turnover. A protein's lifespan is measured in terms of its half-life and covers a wide range. They can exist for minutes or years with an average lifespan of 1–2 days in mammalian cells. Abnormal or misfolded proteins are degraded more rapidly either due to being targeted for destruction or due to being unstable.

Like other biological macromolecules such as polysaccharides and nucleic acids, proteins are essential parts of organisms and participate in virtually every process within cells. Many proteins are enzymes that catalyse biochemical reactions and are vital to metabolism. Proteins also have structural or mechanical functions, such as actin and myosin in muscle and the proteins in the cytoskeleton, which form a system of scaffolding that maintains cell shape. Other proteins are important in cell signaling, immune responses, cell adhesion, and the cell cycle. In animals, proteins are needed in the diet to provide the essential amino acids that cannot be synthesized. Digestion breaks the proteins down for use in the metabolism.

Proteins may be purified from other cellular components using a variety of techniques such as ultracentrifugation, precipitation, electrophoresis, and chromatography; the advent of genetic engineering has made possible a number of methods to facilitate purification. Methods commonly used to study protein structure and function include immunohistochemistry, site-directed mutagenesis, X-ray crystallography, nuclear magnetic resonance and mass spectrometry.

Proteins are large biomolecules, or macromolecules, consisting of one or more long chains of amino acid residues. Proteins perform a vast array of functions within organisms, including catalysing metabolic reactions, DNA replication, responding to stimuli, providing structure to cells and organisms, and transporting molecules from one location to another. Proteins differ from one another primarily in their sequence of amino acids, which is dictated by the nucleotide sequence of their genes, and which usually results in protein folding into a specific three-dimensional structure that determines its activity.

A linear chain of amino acid residues is called a polypeptide. A protein contains at least one long polypeptide. Short polypeptides, containing less than 20–30 residues, are rarely considered to be proteins and are commonly called peptides, or sometimes oligopeptides. The individual amino acid residues are bonded together by peptide bonds and adjacent amino acid residues. The sequence of amino acid residues in a protein is defined by the sequence of a gene, which is encoded in the genetic code. In general, the genetic code specifies 20 standard amino acids; however, in certain organisms the genetic code can include selenocysteine and—in certain archaea—pyrrolysine. Shortly after or even during synthesis, the residues in a protein are often chemically modified by post-translational modification, which alters the physical and chemical properties, folding, stability, activity, and ultimately, the function of the proteins. Sometimes proteins have non-peptide groups attached, which can be called prosthetic groups or cofactors. Proteins can also work together to achieve a particular function, and they often associate to form stable protein complexes.

Once formed, proteins only exist for a certain period and are then degraded and recycled by the cell's machinery through the process of protein turnover. A protein's lifespan is measured in terms of its half-life and covers a wide range. They can exist for minutes or years with an average lifespan of 1–2 days in mammalian cells. Abnormal or misfolded proteins are degraded more rapidly either due to being targeted for destruction or due to being unstable.

Like other biological macromolecules such as polysaccharides and nucleic acids, proteins are essential parts of organisms and participate in virtually every process within cells. Many proteins are enzymes that catalyse biochemical reactions and are vital to metabolism. Proteins also have structural or mechanical functions, such as actin and myosin in muscle and the proteins in the cytoskeleton, which form a system of scaffolding that maintains cell shape. Other proteins are important in cell signaling, immune responses, cell adhesion, and the cell cycle. In animals, proteins are needed in the diet to provide the essential amino acids that cannot be synthesized. Digestion breaks the proteins down for use in the metabolism.

Proteins may be purified from other cellular components using a variety of techniques such as ultracentrifugation, precipitation, electrophoresis, and chromatography; the advent of genetic engineering has made possible a number of methods to facilitate purification. Methods commonly used to study protein structure and function include immunohistochemistry, site-directed mutagenesis, X-ray crystallography, nuclear magnetic resonance and mass spectrometry.

Double may refer to:

  • Look-alike, a person who closely resembles another person
  • Body double, someone who substitutes for the credited actor of a character
  • Doppelgänger, ghostly double of a living person
  • Polish Enigma doubles, replicating the function of Nazi Germany's cipher machines
  • Double, a bet which combines two selections; see Glossary of bets offered by UK bookmakers#Double
  • Double, a former fraction of the Guernsey pound
  • Double, a former rank of a liturgical feast in the Roman Rite
  • Double-flowered form of plants

Rich may refer to:

Chocolate is a usually sweet, brown food preparation of roasted and ground cacao seeds that is made in the form of a liquid, paste, or in a block, or used as a flavoring ingredient in other foods. The earliest evidence of use traces to the Olmecs (Mexico), with evidence of chocolate beverages dating to 1900 BC. The majority of Mesoamerican people made chocolate beverages, including the Maya and Aztecs. Indeed, the word "chocolate" is derived from the Classical Nahuatl word chocolātl.

The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor. After fermentation, the beans are dried, cleaned, and roasted. The shell is removed to produce cacao nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form. Once the cocoa mass is liquefied by heating, it is called chocolate liquor. The liquor also may be cooled and processed into its two components: cocoa solids and cocoa butter. Baking chocolate, also called bitter chocolate, contains cocoa solids and cocoa butter in varying proportions, without any added sugar. Powdered baking cocoa, which contains more fiber than it contains cocoa butter, can be processed with alkali to produce dutch cocoa. Much of the chocolate consumed today is in the form of sweet chocolate, a combination of cocoa solids, cocoa butter or added vegetable oils, and sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. White chocolate contains cocoa butter, sugar, and milk, but no cocoa solids.

Chocolate is one of the most popular food types and flavors in the world, and many foodstuffs involving chocolate exist, particularly desserts, including cakes, pudding, mousse, chocolate brownies, and chocolate chip cookies. Many candies are filled with or coated with sweetened chocolate, and bars of solid chocolate and candy bars coated in chocolate are eaten as snacks. Gifts of chocolate molded into different shapes (such as eggs, hearts, coins) are traditional on certain Western holidays, including Christmas, Easter, Valentine's Day, and Hanukkah. Chocolate is also used in cold and hot beverages, such as chocolate milk and hot chocolate, and in some alcoholic drinks, such as creme de cacao.

Although cocoa originated in the Americas, West African countries, particularly Côte d'Ivoire and Ghana, are the leading producers of cocoa in the 21st century, accounting for some 60% of the world cocoa supply.

With some two million children involved in the farming of cocoa in West Africa, child slavery and trafficking were major concerns in 2018. However, international attempts to improve conditions for children were failing because of persistent poverty, absence of schools, increasing world cocoa demand, more intensive farming of cocoa, and continued exploitation of child labor.

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